EP1388286A1 - Procédé pour garnir des pizzas ainsi que sa ligne de production - Google Patents

Procédé pour garnir des pizzas ainsi que sa ligne de production Download PDF

Info

Publication number
EP1388286A1
EP1388286A1 EP03017511A EP03017511A EP1388286A1 EP 1388286 A1 EP1388286 A1 EP 1388286A1 EP 03017511 A EP03017511 A EP 03017511A EP 03017511 A EP03017511 A EP 03017511A EP 1388286 A1 EP1388286 A1 EP 1388286A1
Authority
EP
European Patent Office
Prior art keywords
ingredients
line
laying down
conveying
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP03017511A
Other languages
German (de)
English (en)
Inventor
Urbano Roso
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ALIMEC Srl
Original Assignee
ALIMEC Srl
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ALIMEC Srl filed Critical ALIMEC Srl
Publication of EP1388286A1 publication Critical patent/EP1388286A1/fr
Withdrawn legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough

Definitions

  • the present invention is about a method for the garnishing of pizzas, as well as its production line, particularly suitable for being employed in the food industry.
  • garnishing operations consisting of the subsequent laying down of the toppings, such as for example cheese, cold cuts, or mushrooms on the raw or pre-cooked dough base which travels on the conveyor belt.
  • the garnishing ingredients are loaded into modular units known as dispensers and made according to different kinds.
  • the state of the art dispensers comprise, among other elements, two components such as a sliding mat, whereon the toppings are placed, and four racking combs, connected overhanging to the dispenser's frame and that move with a rotatory-translatory motion in the opposite direction to the sliding mat in order to reduce the thickness of the ingredients.
  • such dispensers provide for a fall by gravity, also known as "rainfall", of the toppings on the dough base, with the inconvenience of having to get back those ingredients which fall on the conveyor belt during the garnishing operations.
  • the hoppers have a diaphragm at their bottom which is opened when the dough bases pass by underneath the dispenser, in order to pour the toppings on them.
  • the problem consists in that, after some garnishing cycles, the weight of the ingredients which are laid down on the dough base is smaller than the expected one, because the especially fatty and greasy ingredients for pizzas get stuck on the hoppers' walls.
  • Another inconvenience therefore, consists in that continuos cleaning operations of the plant in order to restore the initial working conditions are needed.
  • the present invention aims at solving the previously mentioned inconveniences.
  • the method of the invention allows achieving a constant check of the weight of the dough bases with the toppings placed on them.
  • the method permits verifying the correspondence between the detected weight of the ingredients and the preset weight, in order to allow intervening in real time with corrective actions, managed in an automatic manner, during the garnishing process.
  • the method allows the adjustment of the weight of the ingredients to be laid down before and after the just carried out weighing operation, in the case that garnishing operations of several different toppings should be carried out.
  • the automatic line is shown in figure 1 with a longitudinal section, which carries out the garnishing method of the invention and wherein the constitutive devices are shown in a simplified diagrammatic form.
  • the method of the invention provides for only two operations for laying down the garnishing ingredients, being understood that in other applications such number could be greater or lower as a function of the kind of garnishing.
  • the method for garnishing pizzas generally indicated with 2 and each pizza consisting of a supposedly raw dough base 2a, whereon several ingredients 3 are placed, initially comprises a laying down operation 4 of the raw dough bases 2a, on a pair of conveying surfaces 5, which move forward according to two mutually parallel corresponding directions X and X'.
  • the dough bases placed on the conveying surfaces could be lined up according to a sole direction or according to more than two directions, as a function of the desired productive volumes, being able to correspondingly vary the number of conveying surfaces as well.
  • the conveying surfaces 5 are each made of a conveyor belt.
  • the raw dough base 2a undergo an initial weighing operation 6 before being subjected to the laying down operation 7, wherein the ingredients 3a are laid down, such as cheese for example.
  • the obtained dough bases 2b are subjected to a new weighing operation 8.
  • the weight of the laid down ingredients 3a is determined as a difference between the weights detected before and after the laying down operation 7 and, at the same time, a comparative operation 9 is carried out between the detected weight and the standard weight in order to establish the potential weight discrepancy of the laid down ingredients 3a from their preset weight.
  • a first corrective operation 10 is carried out, consisting of a weight reduction of the ingredients 3a to be laid down in the following laying down operation 7 on the raw dough bases 2a, carried out before the weighing operation 8.
  • the method of the invention also allows carrying out a second corrective operation 11, after the weighing operation 8, of the detected weight difference consisting of, in this case as well, a weight reduction of the ingredients 3b, such as vegetables for example, to be laid down in the following laying down operation 12 on the dough bases 2b already garnished with cheese.
  • the weighing operation 8 of the first of the dough bases 2b which detects the potential weight difference, takes place after that a very limited number of raw dough bases 2a has been subjected to the laying down operation 7.
  • Such number can however be advantageously reduced by carrying out the weighing operation 8 as close as possible to the laying down operation 7, taking always into consideration the possibility of carrying out the potential corrective operation 11 in the subsequent laying down station 12.
  • the line 1 for the garnishing of pizzas 2 which carries out the previously described method is shown in figures 1 and 2 and comprises two conveying surfaces 5 that define the longitudinal directions X and X' respectively of the supposedly raw dough bases 2a, according to the described embodiment.
  • a loading station 14 of the raw dough bases 2a on the corresponding respective conveying surface 5 and two laying down stations 15 and 16 of the ingredients 3a and 3b respectively are indicated, in sequence, along each of the forward longitudinal directions X and X'.
  • the line 1 comprises two weighing stations, indicated with 17 and 18 respectively, of the dough bases 2b with the ingredients 3a and of the pizzas 2 with the ingredients 3a and 3b placed on them, arranged one after the laying down station of each of the laying down stations 15 and before the laying down station 16, and the other after the laying down station 16.
  • the line 1 also comprises an initial weighing station of the raw dough base 2a in proximity of the loading station 14 and before the first laying down station 15.
  • the line could consist of a number of different laying down stations, by correspondingly varying the number of weighing stations as well.
  • the weighing stations 14, 17 and 18 and the laying down stations 15 and 16, because they are trailer-mounted, are mutually separated and each of them are equipped with its own conveying surface 5, consisting preferably but not necessarily of a conveyor belt, mechanically connected to the next one.
  • the weighing stations 14, 17 and 18 consist of a corresponding scale with loading cells 19, 20 and 21 whereon the conveying surface 5 is placed, each equipped with corresponding displaying means 22, 23 and 24 of the detected weight.
  • the displaying means consist of two digital screens 25 and 26 placed on an electrical panel 27.
  • each of them consists of a dispenser 28 and 29 for the falling garnishing of the raw dough bases 2a and of the dough bases 2b respectively.
  • the laying down station 15 comprises conveying means, generally indicated with 30, which adjust the laying down by gravity of the ingredients 3a on the raw dough bases 2a.
  • the conveying means 30 comprise a conveying mat 31, of the dispenser 28 and is suitable for moving forward the ingredients 3a loaded into the latter, which is connected to first driving means that, generally indicated with 32 and consisting of a direct current gear motor, put it into a horizontal motion.
  • the conveying means 30 comprise, furthermore, a conveying cup 33, placed immediately underneath the conveying mat 31 and above the conveying surface 5, for receiving the ingredients 3a which come from the conveying mat and for dispensing them on the raw dough bases 2a.
  • the conveying cup 33 that according to the described preferred embodiment has a slightly funnel-shaped form but that in other embodiments could have different shapes, is also connected to second driving means that, not shown in the following figures, and them too consisting of a direct current motor, put them into motion in the same forward direction of the lower conveying surface 5.
  • the line 1 is electronically controlled by a central processing, command and control unit 34, preferably but not necessarily comprising a PLC as well.
  • the central unit 34 is operatively connected to detecting means, of the encoder type, generally indicated with 35 and connected to the driving shaft 37 of the conveying surface 5, which determine the position relative to the raw dough bases 2a placed on the same conveying surface 5, compared to the conveying cup 33.
  • the central unit 34 is operatively connected to the motors of both of said driving means in order to adjust their operative parameters and, therefore, it turns out to be connected with the laying down station 15 of the ingredients 3a.
  • the central unit 34 is operatively connected also with the weighing stations 14 and 17, placed before and after the laying down station 15 respectively.
  • the weight of the raw dough bases 2a is subsequently transmitted to the central unit 34 which stores it.
  • the raw dough bases 2a then move towards the laying down station 15 of the ingredients 3a.
  • the second driving means make the cups move forward in the same path, in the same direction and with the same advancing speed of the conveying surface 5.
  • the conveying cup 33 and the raw dough bases 2a jointly advance for a laying down time t d during which the ingredients 3a fall by gravity from the conveying mat 31 into the conveying cups 33 which lay them down homogeneously on the lower raw dough bases 2a.
  • the second driving means reverse the motion of the conveying cups 33 by moving them into the direction opposite to the forward one of the conveying surface 5 up to the initial position.
  • the first two dough bases 2b with the ingredients 3a placed on them arrived in the meanwhile to the weighing station 17 where they get weighed.
  • the detected weight is subsequently transmitted to the central unit 34 wherein is compared to the standard weight in order to determine the potential difference.
  • the central unit 34 immediately corrects the operative parameters of the dispenser 28, such as the advancing speed of the conveying mat 35, and even, in some particular embodiments, the height of the racking combs 36, shown in a simplified manner in figure 1.
  • the central unit 34 will communicate with the dispenser 29 located after the weighing station 17, in order to correct the dough bases 2b, garnished with the ingredients 3a, whereon the weight difference is detected.
  • the weighing stations can be made of scaling devices different from those described in the present patent.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
EP03017511A 2002-08-09 2003-08-05 Procédé pour garnir des pizzas ainsi que sa ligne de production Withdrawn EP1388286A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITVI20020181 ITVI20020181A1 (it) 2002-08-09 2002-08-09 Metodo per la farcitura di pizze e linea per la farcitura delle stesse utilizzante tale metodo.
ITVI20020181 2002-08-09

Publications (1)

Publication Number Publication Date
EP1388286A1 true EP1388286A1 (fr) 2004-02-11

Family

ID=30131737

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03017511A Withdrawn EP1388286A1 (fr) 2002-08-09 2003-08-05 Procédé pour garnir des pizzas ainsi que sa ligne de production

Country Status (2)

Country Link
EP (1) EP1388286A1 (fr)
IT (1) ITVI20020181A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1884162A2 (fr) * 2006-07-31 2008-02-06 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Procédé et dispositif de répartition d'une masse prédéterminée d'un produit
EP1884161A3 (fr) * 2006-07-31 2011-08-03 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Procédé et dispositif destinés au garnissage ou remplissage de produits intermédiaires
EP2698064A1 (fr) * 2012-08-17 2014-02-19 Radie B.V. Dispositif pour fournir des produits à base de pâte avec une matière de nappage
WO2016079610A1 (fr) * 2014-11-20 2016-05-26 My G Pizza S.R.L. Système et procédé pour la production personnalisée de produits alimentaires
WO2018215549A1 (fr) * 2017-05-23 2018-11-29 Cabinplant International A/S Système de transformation d'aliments et procédé de traitement d'aliments
US20220071219A1 (en) * 2020-03-12 2022-03-10 James R. Kesler Automated pizza-making system

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3027594A1 (de) * 1979-11-05 1981-05-14 Veb Kombinat Nagema, Ddr 8045 Dresden Verfahren und einrichtung zur ueberpruefung von waffelendmassewerten
US5073391A (en) * 1991-04-19 1991-12-17 The Pillsbury Company Semi-solid food depositor and method of use
US5243899A (en) * 1991-08-16 1993-09-14 Pizza Hut, Inc. Apparatus for making a pizza topping disk
US5517904A (en) * 1994-02-14 1996-05-21 The Pillsbury Company Food product depositor
EP1188379A1 (fr) * 2000-09-18 2002-03-20 Comas S.p.a. Dispositif pour distribuer de façon dosée des produits alimentaires sur des fonds de pâte

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3027594A1 (de) * 1979-11-05 1981-05-14 Veb Kombinat Nagema, Ddr 8045 Dresden Verfahren und einrichtung zur ueberpruefung von waffelendmassewerten
US5073391A (en) * 1991-04-19 1991-12-17 The Pillsbury Company Semi-solid food depositor and method of use
US5243899A (en) * 1991-08-16 1993-09-14 Pizza Hut, Inc. Apparatus for making a pizza topping disk
US5517904A (en) * 1994-02-14 1996-05-21 The Pillsbury Company Food product depositor
EP1188379A1 (fr) * 2000-09-18 2002-03-20 Comas S.p.a. Dispositif pour distribuer de façon dosée des produits alimentaires sur des fonds de pâte

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1884162A2 (fr) * 2006-07-31 2008-02-06 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Procédé et dispositif de répartition d'une masse prédéterminée d'un produit
EP1884161A3 (fr) * 2006-07-31 2011-08-03 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Procédé et dispositif destinés au garnissage ou remplissage de produits intermédiaires
EP1884162A3 (fr) * 2006-07-31 2011-08-03 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Procédé et dispositif de répartition d'une masse prédéterminée d'un produit
EP2698064A1 (fr) * 2012-08-17 2014-02-19 Radie B.V. Dispositif pour fournir des produits à base de pâte avec une matière de nappage
US9179683B2 (en) 2012-08-17 2015-11-10 Radie B.V. Device for providing dough products with a topping material
WO2016079610A1 (fr) * 2014-11-20 2016-05-26 My G Pizza S.R.L. Système et procédé pour la production personnalisée de produits alimentaires
US10709142B2 (en) 2014-11-20 2020-07-14 My G Pizza S.R.L. System and method for the personalized production of foods
WO2018215549A1 (fr) * 2017-05-23 2018-11-29 Cabinplant International A/S Système de transformation d'aliments et procédé de traitement d'aliments
CN110944514A (zh) * 2017-05-23 2020-03-31 凯宾普莱特国际股份公司 食品加工系统和食品加工方法
US11582975B2 (en) 2017-05-23 2023-02-21 Cabinplant International A/S Food processing system and a food processing method
US20220071219A1 (en) * 2020-03-12 2022-03-10 James R. Kesler Automated pizza-making system

Also Published As

Publication number Publication date
ITVI20020181A1 (it) 2004-02-10

Similar Documents

Publication Publication Date Title
EP0727956B1 (fr) Appareil et procede de panification
US20010038876A1 (en) Apparatus and method for producing grain based baker food products
WO2017101015A1 (fr) Machine de réalisation de pizza automatique et procédé de réalisation de pizza
EP0433038A1 (fr) MÀ©thode pour contrôler la qualité d'une pâte à pain pendant sa production
EP3878283B1 (fr) Système automatisé de fabrication de pain
EP1388286A1 (fr) Procédé pour garnir des pizzas ainsi que sa ligne de production
US20190185277A1 (en) Rotating stacker
CN106455587A (zh) 用于形成华夫饼块的系统和方法
JP5495330B2 (ja) 生地分割装置および方法
US11582975B2 (en) Food processing system and a food processing method
RU2763143C1 (ru) Пищевая станция самообслуживания с автоматизированными эксплуатационными циклами повышенной производительности
EP1286594B1 (fr) Appareil pour aplatir la pate de cuisson dans la preparation de pizzas a pate mince
RU2651273C2 (ru) Установка для приготовления теста
CN116075227B (zh) 用于自动制备和包装即食粉产品的方法
CA2540545C (fr) Convoyeurs a double chaine avec moyens de pivotement
RU2159041C2 (ru) Автоматическая линия для выпуска формового хлеба
GB666635A (en) Improvements in or relating to a method and machine for manufacturing candy bars
JP3544002B2 (ja) パン類の製造方法
WO2018046992A1 (fr) Machine à pain
PL203854B1 (pl) Urządzenie do wytwarzania ciastek, z elektronicznym układem sterującym
JPH02156845A (ja) 製パン機用生地パン分配装置
WO2011012433A1 (fr) Machine automatique pour coupler des cordons de mélange alimentaire
GB2273432A (en) A continous baking process

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL LT LV MK

17P Request for examination filed

Effective date: 20040721

AKX Designation fees paid

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PT RO SE SI SK TR

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20060607